High Protein Classic Ice Cream Sandwich
Indulge in a guilt-free twist on a nostalgic treat with our *High Protein Classic Ice Cream Sandwich*! This wholesome recipe combines rich, chocolatey coconut flour cookies with a creamy, protein-packed Greek yogurt ice cream filling, offering a delicious balance of indulgence and nutrition. Made with whey and vanilla protein powders, these sandwiches are high in protein, perfect for fueling your day or serving as a post-workout treat. With just 30 minutes of prep time and no complicated steps, these customizable ice cream sandwiches are a breeze to make, and they freeze beautifully for a convenient, on-the-go snack. Satisfy your sweet tooth while staying on track with this healthier, homemade version of a classic dessert! Keywords: high protein dessert, homemade ice cream sandwich, guilt-free treat, healthy summer snack, easy recipe.
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Recipe Information
Ingredients
- 80 grams whey protein powder
- 50 grams coconut flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 80 grams coconut oil
- 60 grams honey
- 1 teaspoon vanilla extract
- 2 large eggs
- 500 grams greek yogurt
- 120 milliliters milk
- 60 grams vanilla protein powder
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the whey protein powder, coconut flour, cocoa powder, baking soda, and salt.
In a separate large bowl, melt the coconut oil and add honey, vanilla extract, and eggs. Whisk until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
Scoop rounded tablespoons of dough onto the prepared baking sheet and press gently to flatten.
Bake in the preheated oven for 8-10 minutes or until cookies are set. Let cool completely on a wire rack.
For the ice cream filling, mix Greek yogurt, milk, and vanilla protein powder until smooth. Freeze for about 1 hour or until firm enough to scoop but not hard.
Once the cookies are cool, place a scoop of the protein ice cream onto one cookie and top with another, pressing slightly to form a sandwich.
Wrap each sandwich individually in plastic wrap and freeze for at least 2 hours before serving.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3282 mg | 143% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 78.7 g | ||
| Protein | 179.3 g | 359% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1294 mg | 100% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2354 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
